- Critical: The 3 compartment sink is not used in proper sequence to wash, rinse and sanitize.
- Critical: Employee medications stored in the food refrigerator are not stored in a covered, leak proof, labeled container.
- Food is not stored in a clean, covered container.
- Non-food contact surfaces are not constructed of a corrosion-resistant, non -absorbent, smooth material
- Non-food contact surfaces of equipment have an accumulation of dust, dirt, food residue and other debris.
- Clean equipment/utensils are not stored as to eliminate exposure to splash, dust, or contamination
- In use food utensils are stored in water that is not maintained at a minimum of 135°F.
- Walls/ceilings or attached equipment are not clean.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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05/30/2012 | Routine |
- Bulk containers are not properly labeled.
- Moist cloths used for wiping spills on food contact surfaces are not stored in approved chemical sanitizer between uses.
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07/14/2011 | Routine |
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- Single-service and single-use articles are reused
- Floors are not smooth and easily cleanable.
- Walls/ceilings or attached equipment are not clean.
- Light bulbs are not shielded or coated in areas where there is exposed food, clean equipment, utensils, or unwrapped single service or single use articles.
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01/07/2010 | Routine |
- Critical: Ready to eat, potentially hazardous food prepared on premises and held for more than 24 hours is not date marked.
- Critical: Raw animal food is not separated from ready to eat food, or is placed, stored or displayed above ready to eat food.
- An accurate ambient air temperature-measuring device is not provided.
- An accurate product temperature-measuring device is not provided.
- Food is not stored in a clean, covered container.
- Single use/single service articles are not stored as to eliminate exposure to splash, dust or contamination.
- In use food utensils are stored in water that is not continuously flowing.
- Floors are not smooth and easily cleanable.
- Walls and/or ceilings in the food preparation areas are not constructed of smooth, light colored, durable and easily cleanable materials.
- Walls/ceilings or attached equipment are not clean.
- Mops are not hung and/or stored to facilitate air drying.
- Food handler is wearing jewelry on arms or hands.
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03/13/2009 | Routine |
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